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So essentially, it was thawing while the cure was on...it should be thawed by now, but will it be accepying the cure now? Should I start the process over?

Hello All, New to the forum to ask a question I have researched and found little on specifically. I purchased two pieces of pork belly frozen from my butcher on Tuesday, about 3.5 and 3 lbs, and wanted to start the curing process right away. I kept the frozen belly in my fridge for a few...